Overview

This risotto dish is a wonderful addition to your recipe collection, especially if you’re a fan of comforting Italian cuisine. Over the years, I’ve shared various pasta, pizza, and risotto recipes, but there’s always room for more delicious variations! A while back, I created a creamy broccoli risotto that has remained a family favorite. Today’s recipe is a fresh twist, highlighting seasonal zucchini for a vibrant taste. Let’s dive into the details!

What to Expect from This Risotto

• Difficulty: The recipe is categorized as medium difficulty. It may seem simple, but following the instructions closely is key to achieving that creamy texture.
• Taste: Prepare for a creamy delight with rice that maintains a slight bite. The basil enhances the dish without overpowering it.
• Serving: This risotto can be served as a delightful main course or as a side dish, catering to around four people.

Ingredients

• Rice: Arborio rice is preferred for its creamy, chewy texture due to its high starch content.
• Onion: One small white onion, finely diced adds a sweet flavor.
• Zucchini: One medium seasonal zucchini, trimmed and diced, adds freshness. No need to peel it for the risotto!
• Olive Oil: Extra virgin olive oil brings richness to the dish.
• Garlic: Freshly minced garlic really elevates the taste.
• Broth: Vegetable broth is used for cooking the rice; it can be homemade or store-bought.
• Herbs: A handful of fresh basil, added towards the end, boosts flavor.
• Cheese: Freshly grated parmesan cheese is essential for that creamy finish.

Note: Find the detailed recipe card at the end for exact measurements.

Instructions

1. Heat oil and garlic: In a medium-sized pot, heat the olive oil. Add the minced garlic and cook for about a minute until fragrant.
2. Add onion and zucchini: Stir in the diced onion and zucchini, cooking for approximately 8 minutes until both are golden and tender.
3. Add uncooked rice: Incorporate the uncooked Arborio rice, stirring well to coat the grains in oil. Cook for another 2 minutes until the edges of the rice become slightly opaque.
4. Start pouring stock and cooking: Add one cup (240ml) of vegetable broth, stirring frequently until it evaporates (around 3 minutes). Then add another half cup, and continue this process until all broth has been absorbed and the rice is creamy and tender. This usually takes about 15 minutes. If needed, use a bit of boiling water to help cook the rice through.
5. Finish the dish: Stir in the parmesan cheese, butter, and fresh basil. Adjust the consistency with any remaining broth for your desired creaminess. Remove from heat.
6. Serve: Garnish with additional basil if desired, and serve immediately to enjoy the perfect creamy texture.

Recipe Tips

• Use good quality broth: Since broth is a major ingredient, choose a flavorful option for the best results.
• Prep ahead: Chop and measure all your ingredients before starting to streamline the cooking process.
• Use a heavy-bottomed pot: This distributes heat evenly, crucial for risotto’s delicate cooking.
• Keep stirring: Regular stirring releases starch from the rice, critical for achieving that signature creamy texture.
• Serve promptly: Risotto is at its best when served right after cooking for optimal creaminess.

Substitutions

• Vegetable broth: Feel free to use homemade broth or chicken broth for a different flavor.
• Fresh basil: If you prefer a different taste, dried basil or oregano can be good alternatives.

Serving Suggestions

This risotto is incredibly versatile. It can shine as a main dish or make a wonderful side dish. Pair it with refreshing salads, such as a classic Caprese or a five-minute goat cheese and pecan salad.

Frequently Asked Questions